Ingredients Jump to Instructions ↓

  1. 1 kg

  2. 500 g 250 g 1200 ml Chinese parsley a little

  3. 4 tsp Seasoning Mix

  4. Pure Sesame Oil

  5. 2 tsp Pepper a little Salt a little

Instructions Jump to Ingredients ↑

  1. Blanch ox tail and rinse.

  2. Put ox tail, onion, ginger and water in a saucepan. Bring to the boil and simmer for 1 1/2 hours.

  3. Add turnip and Lee Kum Kee Chicken Bouillon Powder. Simmer until ox tail is tender.

  4. Season with seasoning mix. Sprinkle with Chinese parsley to serve.


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